Waterzooi – Stew From North Sea Fish – Ard Buffet

Across Europe’s kitchens

Rinse and clean the mussels thoroughly. Chop the shallots and sauté them in butter in a large saucepan. Season the fish fillets with salt, season with pepper, cut into pieces and add to the shallots form. Add fish stock and white wine and poach for 10 minutes.

Remove the fish and the mussels from the stock and keep warm. Cut the vegetables into strips and sauté in a separate saucepan with a little butter.

Pour the vegetable soup into the fish stock and cook. Add the whipping cream and boil everything together to 1/3, then stir in the remaining butter.

Arrange the vegetables, mussels and fish in soup plates, pour the stock and sprinkle with parsley.

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